An FDA rule effective Aug. 5 states that foods may be labeled "gluten free" only if there's less than 20 parts per million of the protein. James Benet/iStockphoto hide caption

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About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Karen Bleier/AFP/Getty Images hide caption

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The Salt

Doctors Say Changes In Wheat Do Not Explain Rise Of Celiac Disease

Doctors have other ways to explain why wheat makes some people sick, like the hygiene hypothesis.

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More and more gluten-free beers are entering the marketplace. We asked a librarian with celiac disease for her list of favorites. Bill Chappell/NPR hide caption

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